Winter Kale & White Bean Soup

Amazingly, despite the really cold weather, the bed of kale is still green and doing well out in the garden. I was doing a cold-weather experiment in this uncovered bed. Those are Tyfon greens, or the remains of Tyfon greens, to the left. They pretty much vanish when the temps hit the mid-teens. The kale, as you can see, is quite perky despite multiple nights of mid-teens and no cover at all.

So I picked a batch and found a wonderful Kale & White bean soup recipe over at allrecipes.com by Jean Carper. You can click the the title below to go to the site.

1. In a large pot, heat olive oil. Add garlic and onion; saute until soft. Add kale and saute, stirring, until wilted. Add 3 cups of broth, 2 cups of beans, and all of the tomato, herbs, salt and pepper. Simmer 5 minutes. In a blender or food processor, mix the remaining beans and broth until smooth. Stir into soup to thicken. Simmer 15 minutes. Ladle into bowls; sprinkle with chopped parsley.

This is what became of the kale:

And WOW it is a delicious soup. I did a couple of things differently – probably used a bit more kale than it called for, added 1 tsp. of bacon drippings (I am a real Southerner…) and instead of plum tomatoes – which aren’t in season when kale it — I used a small can of diced tomatoes. It was WONDERFUL! The parsley really adds a great green flavor. Can’t wait to make more.

Hope you all are staying warm in this cold January! Here’s to warm soups and warm hearts.

“Larrapin” is an old hill-country word once used to mean delicious, yummy, really good.

My idea of larrapin is a landscape created to be delicious & useful to many: the gardeners, birds, wildlife, barnyard, bees and pollinators. Five Apple Farm is my canvas.

We are back home for good in the Blue Ridge Mountains of North Carolina after several sweet years in the Ozarks. You'll find posts from both places.

Welcome and Enjoy!

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